White Chocolate Macadamia Nut Cookies
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.94 out of 5 stars
(46)
Ingredients
13 servings
- 175g / 5.5 oz butter, unsalted, softened (11 US tbsp)
- 1/3 cup brown sugar
- 1/3 cup white sugar (, caster/superfine best)
- 1/8 tsp salt
- 2 egg yolks (Note 6 for using leftover whites)
- 2 tsp vanilla extract/essence
- 1 1/2 cups flour (, plain/all purpose)
- 1/2 cup rice flour (sub with plain) (Note 1)
- 1/2 tsp baking powder
- 100g / 3.5 oz macadamias (, roughly chopped (Note 2)
- 125g / 4 oz white eating chocolate (, chopped into pretty small pieces (not baking chocolate, Note 3)
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Preparation
Step 1
Beat butter, sugar and salt on medium (speed 5) using a hand held mixer for 1 minute until smooth.
Step 2
Add egg yolks and vanilla, beat for 1 minute or until smooth.
Step 3
Add baking powder, rice flour and half the plain flour. Beat with mixer on medium speed until flour is incorporated.
Step 4
Add remaining flour and beat with mixer until flour is incorporated. Add macadamia nuts and chocolate, then mix through with a wooden spoon (dough gets a bit too hard to use mixer).
Step 5
Scrape mixture onto a work surface, press together and shape into a 22cm/9" log.
Step 6
Roll up in baking paper or cling wrap, twist ends then refrigerate for 2 hours.
Step 7
Slice and bake:
Step 8
Preheat oven to 200°C/390°F (180°C fan).
Step 9
Line 2 trays with baking paper.
Step 10
Remove log from fridge, unwrap and slice into 1.75cm / 3/4" thick slices (12 - 13 cookies).
Step 11
Place 6 on each tray, bake for 10 minutes.
Step 12
Turn oven down to 170°C/340°F (150°C fan), switch the trays between shelves.
Step 13
Bake 15 minutes, remove from oven and cool cookies on tray.
Step 14
Cool fully before serving.
Step 15
Save recipe for the next time?
